Name: BBQ Pulled Chicken in the Slow Cooker
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 6
Cuisine: American
Ingredients: 2 ½ pounds boneless, skinless chicken breasts (or thighs for extra juiciness); 1 ½ cups BBQ sauce (your favorite brand or homemade); 2 tablespoons apple cider vinegar; 2 tablespoons brown sugar; 1 tablespoon Worcestershire sauce; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon yellow or Dijon mustard; ½ teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon cayenne pepper (optional, for heat); ½ teaspoon liquid smoke (optional, for smoky flavor)

This Slow Cooker BBQ Pulled Chicken is juicy, flavorful, and effortlessly tender. Cooked low and slow, it absorbs smoky, sweet, and tangy barbecue flavors, making it perfect for sandwiches, tacos, or bowls. With minimal prep and a hands-off cooking process, this dish is an easy crowd-pleaser for any occasion.

Why You’ll Love This Recipe

This BBQ Pulled Chicken recipe is a must-try because it delivers all the rich, slow-smoked barbecue flavors without the fuss of grilling or smoking. The slow cooker does all the work, creating fall-apart tender chicken infused with a bold, tangy, and slightly sweet sauce. It’s incredibly versatile—pile it onto a toasted brioche bun, spoon it over a baked potato, wrap it in a tortilla, or enjoy it over rice. Plus, it’s meal-prep friendly and easy to freeze, making it a fantastic option for busy weeknights or gatherings. Whether you’re feeding a crowd or prepping ahead, this dish is a winner!

Recipe Tips and Tricks

Use Boneless, Skinless Chicken Thighs for Extra Juiciness: While chicken breasts work well, thighs stay more moist and flavorful.

Don’t Skip the Searing (Optional but Recommended!): Quickly browning the chicken before adding it to the slow cooker enhances flavor.
Choose a Quality BBQ Sauce: A high-quality sauce with a balance of sweet, smoky, and tangy flavors makes all the difference.
Add a Smoky Depth: A few drops of liquid smoke or smoked paprika bring an authentic barbecue taste without a grill.

Shred Like a Pro: Use two forks or a stand mixer with a paddle attachment for perfectly shredded chicken in seconds.
Let It Rest: After shredding, let the chicken soak in the sauce for 15–20 minutes to absorb even more flavor.
Make It Crispier: For a slight crisp, spread the pulled chicken on a baking sheet and broil for 3–5 minutes.

Yield: Serves 6

BBQ Pulled Chicken in the Slow Cooker

This slow cooker BBQ pulled chicken is juicy, tender, and packed with smoky-sweet flavors—perfect for sandwiches, tacos, or meal prep!

Prep Time 10 minutes

Cook Time 6 hours

Additional Time 15 minutes

Total Time 6 hours 25 minutes

Ingredients

2 ½ pounds boneless, skinless chicken breasts (or thighs for extra juiciness)
1 ½ cups BBQ sauce (your favorite brand or homemade)

2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder

1 tablespoon yellow or Dijon mustard
½ teaspoon salt
½ teaspoon black pepper

¼ teaspoon cayenne pepper (optional, for heat)
½ teaspoon liquid smoke (optional, for smoky flavor)

Instructions

Prepare the Chicken: Pat the chicken dry with paper towels. Season both sides with salt, black pepper, and smoked paprika.

(Optional) Sear the Chicken: For added flavor, heat a skillet over medium-high heat with a drizzle of oil. Sear the chicken for 2 minutes per side until lightly browned.
Mix the Sauce: In a medium bowl, whisk together BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and cayenne pepper (if using).
Assemble in the Slow Cooker: Place the chicken in the slow cooker. Pour the BBQ sauce mixture over the top, ensuring each piece is coated.

Cook Low and Slow: Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken is tender and easily shreds with a fork.
Shred the Chicken: Use two forks to shred the chicken directly in the slow cooker, or transfer to a bowl and shred using a hand mixer for quick results.
Let It Rest: Stir the shredded chicken into the sauce and let it sit for 15–20 minutes to soak up the flavors.

Serve and Enjoy: Serve warm on toasted buns, in tacos, over rice, or with coleslaw for a perfect BBQ meal!

Notes

For a crispier texture, broil shredded chicken for 3–5 minutes on a baking sheet.
The sauce thickens as it sits; add a splash of broth if needed.

Best served with pickles, coleslaw, or a side of cornbread!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 457Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 161mgSodium 1140mgCarbohydrates 34gFiber 1gSugar 27gProtein 60g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes

Chicken: Boneless, skinless chicken breasts or thighs both work. Thighs provide richer flavor, while breasts are leaner.
BBQ Sauce: A good barbecue sauce is key! Choose your favorite—whether smoky, spicy, or sweet. You can also make homemade sauce for a customized touch.
Apple Cider Vinegar: Adds tanginess to balance the sweetness of the sauce. White vinegar or lemon juice can work in a pinch.

Brown Sugar: Enhances the caramelized sweetness. Adjust based on your preferred sweetness level.
Worcestershire Sauce: Deepens the umami flavor and adds a hint of savory depth.
Garlic Powder & Onion Powder: Essential for building layers of flavor.

Smoked Paprika: Provides a subtle smoky undertone, especially if skipping liquid smoke.
Mustard (Yellow or Dijon): Adds a gentle tangy kick that complements the BBQ sauce.
Liquid Smoke (Optional): Gives the chicken that authentic, smoky BBQ taste without needing a smoker.

Variations and Substitutions

Make It Spicy: Add cayenne pepper, hot sauce, or chipotle powder for a fiery kick.
Low-Carb/Keto: Use a sugar-free BBQ sauce and replace brown sugar with a low-carb sweetener.
Different Proteins: Swap chicken for pork shoulder for a delicious pulled pork version.

Tangy & Zesty: Increase the apple cider vinegar and add fresh lemon juice for a tangier profile.
Honey BBQ Version: Add 2 tablespoons of honey for a sweeter, stickier glaze.
Use a Different Sauce: Try a Carolina mustard-based BBQ sauce or a vinegar-based sauce for a regional twist.

Vegan Alternative: Replace chicken with jackfruit or shredded oyster mushrooms for a plant-based option.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth or BBQ sauce.
Freezer: Freeze in portions in freezer-safe bags for up to 3 months. Thaw overnight in the fridge and reheat.